Greek Lemon Chicken Soup (Paleo, Low Carb, Keto, Whole30, AIP) #healthy #diet

This paleo Greek lemon chicken soup is consoling, crisp, and supporting! It's low carb, whole30 agreeable, and is effectively altered to be keto and AIP.

Customarily, this soup is made with chicken juices, chicken, lemon, egg, veggies, and rice. It's basic yet stuffed with flavor. Be that as it may, when I went paleo and afterward AIP, this soup totally dropped out of my turn. The issue was that I couldn't see past the rice in this soup… or the eggs! How might I make it without rice and entire eggs? It's conceivable!

This Paleo Greek Lemon Chicken soup is a low carb option in contrast to this flavor-pressed soup. It's even keto neighborly, whole30, and is effectively altered to be AIP.

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INGREDIENTS

• 2 tbsp olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 cup carrot, diced
• 2 cups cauliflower, riced
• 6 cups chicken broth
• 12–14 oz shredded chicken, precooked
• 1 tsp dried dill
• 2 tbsp fresh parsley (reserve some for topping)
• 1 tsp salt (salt further to taste)
• 1/2 tsp black pepper (omit for AIP)
• 3 egg yolks (omit for AIP)
• 1/2 cup lemon juice
• 1 cup kale, chopped
• Lemon wedges and lemon zest to serve

INSTRUCTIONS

1.  Using a large stockpot, heat the oil on medium-low heat.
2. Saute the onions on low heat for 3-4 minutes or until lightly translucent. Add the carrots and cauliflower rice and saute for an additional 5 minutes or until slightly softened.
3. Pour in the broth, and herbs and stir well to combine. Simmer on medium heat for 10 minutes.
4. (Skip this step for AIP) Spoon out about 1 cup of hot broth and set aside. In a small bowl whisk together the egg yolks until fully scrambled. Slowly pour the cup of hot broth into the egg mixture while continuing to whisk. This will gently cook the egg yolks. Pour the yolk mixture into the rest of the soup and stir.
5. Add the chicken and lemon juice to the soup, stir to combine, and simmer for about 10 minutes.
6. Add in the kale and stir for two more minutes to wilt the kale.
7. Allow the soup to cool and season further to taste. Serve with lemon wedges and fresh parsley.

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